Moist banana loaf, delicious warmed with butter ... mmmmmmm ... This recipe can be easily doubled to make 2 loaves.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

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  • In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas.

  • In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts.

  • Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

278 calories; 12 g total fat; 51 mg cholesterol; 299 mg sodium. 40.1 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (221)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2002
this bread was wonderfully moist! i totallly changed a couple things in the recipe i used 1 cup brown sugar instead of white sugar i used whole wheat flour instead of all purpose flour and i added a tsp and a half of vanilla... so the bread was browner... it was very moist and i ate half the loaf before it cooled! Read More
(172)

Most helpful critical review

Rating: 2 stars
01/04/2012
Don't understand why...but I made this twice and both times I was not impressed with the flavor or the texture. I thought the fist time may have been because I might have unknowingly forgot an important ingredient. But when it turned out no different the second time I knew then that I wont be making it again. I have no clue as to what I would do to improve it. I'll just keep looking for a banana loaf recipe till I find one I like. Read More
(2)
300 Ratings
  • 5 star values: 215
  • 4 star values: 69
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
09/15/2002
this bread was wonderfully moist! i totallly changed a couple things in the recipe i used 1 cup brown sugar instead of white sugar i used whole wheat flour instead of all purpose flour and i added a tsp and a half of vanilla... so the bread was browner... it was very moist and i ate half the loaf before it cooled! Read More
(172)
Rating: 5 stars
09/15/2002
this bread was wonderfully moist! i totallly changed a couple things in the recipe i used 1 cup brown sugar instead of white sugar i used whole wheat flour instead of all purpose flour and i added a tsp and a half of vanilla... so the bread was browner... it was very moist and i ate half the loaf before it cooled! Read More
(172)
Rating: 5 stars
07/10/2007
This is the best banana bread recipe I've ever made. I tried it because it looked quick - and called for 3 ripe bananas which I needed to get rid of. I left the walnuts out and substituted vanilla chips. I also added a teaspoon of Vanilla. Read More
(80)
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Rating: 4 stars
10/31/2006
Had mixed success with this one. I used only brown sugar in the amount indicated and that might be the problem. Wife suggested needs to be sweeter stick with white sugar (however note that in many reviews of this dish a brown and white sugar mix is used and suggested). Also we don't use nuts because my son can have a non-tolerant reaction to them. But he didn't even finish his first slice. Wife thinks there's too much backing powder "I can taste it try cutting it in half". I didn't even know baking powder had a taste. I still don't. Wife did say something that hints on were to go with this. She noted that "...muffin-like breads like this loaf can be tricky". As you make this dish try keeping that hint in mind. For example are raisins a good addition? And any tricks you have to help keep a muffin from becoming a heavy blob they might need to be put in play here. I've given the dish a 4 star because I do like it. But again it's trickier than a rooky baker might want to take on. And that's just my story "Rooky baker takes on more than family can chew". Read More
(61)
Rating: 5 stars
04/19/2007
like other reviewers i used 1/2 c. white sugar & 1/2 c. brown sugar plus added 1/2 tsp. vanilla to the batter. half whole wheat & half all-purpose flour worked very well too. lastly i couldn't help but sprinkle a little cinnamon-sugar overtop before baking this wonderful bread. i made an extra loaf as a gift for friends....they loved it! many thanks madison! Read More
(35)
Rating: 5 stars
11/24/2008
So simple to make and very moist. A great way to use up ripe bananas. This was probably the best banana bread on the site. Definitely give it a try. Read More
(24)
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Rating: 5 stars
02/09/2007
best banana LOAF ever! Read More
(18)
Rating: 5 stars
01/10/2006
Excellent! The bread was so moist and delicious. I liked the nuts but I would like to substitute them with chocolate chips next time. Good work! Read More
(16)
Rating: 5 stars
12/03/2007
The loaf was moist and yummy. I changed a bit the original recipe. I used whole wheat flour instead of white. Brown sugar Twin (artificial sugar) chopped almond and Becel(instead of butter). it was so yummy everybody liked it. Read More
(11)
Rating: 5 stars
01/07/2006
Great recipe I also substituted the 1/2 cup sugar for brown sugar I also used pecan slivers instead of walnuts. Topping with sugar turned out very moist and tasted even better the next day! Read More
(11)
Rating: 2 stars
01/04/2012
Don't understand why...but I made this twice and both times I was not impressed with the flavor or the texture. I thought the fist time may have been because I might have unknowingly forgot an important ingredient. But when it turned out no different the second time I knew then that I wont be making it again. I have no clue as to what I would do to improve it. I'll just keep looking for a banana loaf recipe till I find one I like. Read More
(2)